Preparing the Lotus: If using whole root- Wash and peel the root.
If
Wash and peel the lotus root.
Slice it into wheels
alf and set aside. Rinse lotus root with cold water.
Trim
Put the sliced lotus root into vinegar water as you
crap the skin of fresh lotus roots. Slice into 1/2
inutes. Add fish balls and lotus root. Season with white pepper.
chilled and used later in soup next day).
Return the
ombine scallops, spare ribs, and lotus roots in a pot. Add
n a pot.
Rinse lotus roots with cold water.
Pare sato-imo thinly.
Rub with salt and rinse well in water to remove slime from surface.
Cut all ingredients into bite size pieces.
Soak lotus root and burdock root in water immediately to keep from discoloring.
Boil konnyaku lightly.
Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
Saute until the chicken is halfway done.
Add in the chicken broth and bring to a boil.
Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
Thicken with cornstarch paste.
Adjust to taste. Top with cashew nuts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
et aside.
Scrub burdock root skin. Cut into 1 1
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
minutes).
Add the lotus root slices and saute until edges
our rice cooker.
Slice lotus root thinly. Cut mushrooms into half
Place daikon and scallions in a large bowl filled with ice and water.
Whisk together mirin, vinegar, oils, and a generous pinch of salt.
Place cabbage in a large bowl, and toss with half of the dressing. Divide among 6 plates. Top with 3 slices each daikon and lotus root, a tofu cube, and a fanned out scallion half.
Drizzle the remaining dressing.
or 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red
5 mins, until the celery root is tender.
To make